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PUFFING PASTRY – CONCLUSION
Fat reduction
By modulating the no. of layers and the final
thinks (roller graduation) it is possible to
reduce the fat content by 20% and improving
at the same time the concentration of
unsaturated fatty acid providing thus an
“healthy option”
Control
20% fat reduced
20% fat reduced (higher in
unsaturated fatty acid)
Salt reduction
Sensory study of salt reduced (30%) puff
pastry (PP) showed no significant differences
for all tested attributes and no significant
recognition of salt reduction by the panellists.
No relevant impact of salt reduction (30%) and
fat reduction (30%) was observed on the
microbial shelf‐life of PP dough stored for 6
weeks at 5 °C.
Physicochemical tests showed that a salt reduction (30%) in fat reduced
(20%) PP is possible without significantly affecting total firmness
Salt and fat reduction
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Is it possible to increase saltiness perception by inducingTaste Sensory Contrast
by varying salt location between ingredients of assembled salt reduced pizza?
Where is it suitable to put high and low salt content between ingredients?
Salt content Salt content
High
Low
Low
High
Low
Low
High
High
Saltiness perception
Total salt content is unchanged
?
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 ASSEMBLED PRODUCT: THE PLEASURE’S PIZZA